Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.

To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

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Directions:
-In chicken,add salt,red chili powder,turmeric powder,lemon juice and ginger garlic paste,mix well and marinate for 30 minutes.
-In frying pan,add oil and marinated chicken and mix well,cover and cook until chicken is done.
-Add onion,capsicum,tomatoes,fresh coriander,salt,red chili powder,coriander powder,garam masala powder and mix well,cover and cook on low flame for 2 minutes then cook on high flame until dries up and set aside.
-In onion,add salt,lemon juice,mix well and set aside.
-In bowl,add eggs,whisk well & set aside.
For Dough:
-In wheat flour,add salt and water,mix well and knead until dough is formed,cover and let it rest for 15 minutes.
-Grease hands with oil and knead dough again.
-Take a small dough and make a ball,coat in dry wheat flour and roll out with the help of rolling pin.
-Heat griddle and fry paratha from both sides with oil,add whisked egg and spread it,fry from both sides and set aside.
Assembling: (makes 5-6 rolls)
-On paratha,add tomato ketchup,onions soaked in lemon juice,cooked chicken,wrap & serve.

Today I am sharing a new Crock Pot Chicken Recipe with you all and we are also going to clean my kitchen. Y’all cook and clean with me today! I hope this video gives you some cleaning motivation and a new crock pot meal to try out!

Hi Guys, today I’ll show you How to Make Creamy Garlic Chicken. This dish is great served with any type of pasta. It’s very quick and perfect for a weeknight dinner. All the ingredients are listed in the description below.
Link to Rasp: http://amzn.to/2fyDf4P
Ingredients:
Chicken Breast Boneless, Skinless – 1 lb – 450g
Garlic Cloves – 4
All Purpose Flour – 4 tablespoons
Butter – 2 tablespoons
Olive Oil – 3- 4 tablespoons
Salt/Ground Black Pepper
Fresh Thyme – 1 teaspoon
Sage leaves – 2 (optional)
Whole Milk – 1.5 cups – 12oz – 350ml
Sour Cream – 2 tablespoons
Red Chile Flakes – optional
This is 1 pound of boneless skinless chicken breast cut into bite size pieces. You can substitute thighs if you wish, they will need a few more minutes to cook. 4 garlic cloves – we’ll grate these on a rasp. All purpose flour, butter, olive oil, fresh ground black pepper, a few sprigs of fresh thyme and 2 sage leaves. If you don’t have sage, it’s fine to leave it out. Whole milk, sour cream A few pinches of red chili flakes for heat.
Season the chicken with ½ tsp salt and ¼ tsp ground black pepper. Mix it up. Add 2 tablespoons of flour and mix. Heat up a wide pan and pour in a few tablespoons of olive oil, enough to coat the bottom of the pan. Spread out the chicken pieces. When they are golden brown on one side, turn them over and cook for a few minutes on the other side. These breasts cook quickly, about 5 minutes. Drain the chicken and put them on a plate. I used a rasp to grate the garlic cloves. Put the garlic in and cook for about 30 seconds until the rawness disappears. It should not be golden brown. Make sure the heat is on low or medium low, otherwise the garlic will burn. Add 2 tablespoons of butter and 2 tablespoons of all purpose flour. The raw flavor of the flour will cook out in a minute. Then whisk in 1.5 cups of milk. Pull the leaves off the sprigs of thyme, and the sage leaves. Bring this to a boil, whisking in between. Turn down the flame to low, taste it and adjust the salt and pepper according to your taste. I’m adding a few pinches of red chili flakes, black pepper and salt. Add 2 tablespoons of sour cream and whisk. Add the chicken and warm it for a minute. The sauce is thick, creamy and perfect mixed with pasta. The chicken is juicy, not dry at all since we coated it in flour and sauteed it quickly. Everyone will think there is cheese in this sauce but you didn’t need to add any. The sour cream is what gives the sauce a slight tanginess and makes it taste cheesy. I like this sauce because it’s lighter than sauces with lots of cheese but it still tastes rich and creamy. You saw how quickly this dish came together. Give it a try and leave your comments below. Subscribe and I’ll see you next time. Thanks for watching 🙂

Chicken Kabiraji is very popular Bengali Snacks recipe. This Chicken Kabiraji Cutlet is very special chicken snacks recipes. Also Chicken Kobiraji is one of the popular historical snacks item of Kolkata Coffe House and Mitra Cafe. Learn how to make Chicken Kabiraji and try this simple easy snacks recipe at home.